Recipe#6378

Title: MUSHROOM CROUSTADES

  Source: Philippa Davenport in "Country Living"
  (British), September 1988. Typed for you by Karen
  Mintzias

   4                    Wholemeal cottage loaf rolls
   1       lb           Small cap mushrooms
     1/4   pt           Double cream
   3       oz           Butter
   1       sm           Garlic clove
                        Fresh rosemary
  Cut the knobs off the rolls and reserve as lids.
  Scoop out most of the crumb from the rolls, taking
  care not to pierce the crusts.  Crush the garlic with
  a pinch of salt, about 1/2 teaspoon fresh chopped
  rosemary and a good grinding of black pepper.  Mash
  these flavourings into 2 1/2 oz butter and spread it
  thickly over the insides of the hollowed-out rolls.
  
  Season the cream generously with salt and pepper, add
  1/2 teaspoon fresh chopped rosemary and leave in a
  cool place to infuse.  Slice the mushrooms thickly,
  and heat the oven to 400 F (200 C) gas mark 6.
  
  Sit the rolls on a baking tray and put the lids beside
  them.  Bake for 10 minutes until heated through and
  slightly crisp.  Meanwhile heat a large frying pan.
  Add 1/2 oz butter (don't be tempted to use more) and,
  when the foam dies down, saute the mushrooms. Cook
  them, stirring frequently, for 4-5 minutes to reduce
  them and intensify their flavour.  Pour on the cream
  and let it bubble up for a few seconds.  Turn and stir
  the mushrooms for a minute or so until every slice is
  coated with the scant but richly flavoured sauce.
  
  Away from the heat, check and adjust seasoning.  Pile
  the creamy mixture into the freshly baked croustades,
  top with the lids and serve straight away with a large
  green (or tomato) salad on the side.